Name: Crunchy potato and baby carrots with rosemary salt
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 1kg red delight potatoes; 40.00 ml fresh rosemary leaves, finely chopped; 9.60 gm sea salt; 2 bunches baby (Dutch) carrots, trimmed, peeled; 6 brown pickling onions, peeled, quartered; 56.88 gm extra virgin olive oil

Crunchy potato and baby carrots with rosemary salt

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Delicious gluten-free roasted veg side, perfect for the whole family.

Ingredients:

1kg red delight potatoes
40.00 ml fresh rosemary leaves, finely chopped
9.60 gm sea salt
2 bunches baby (Dutch) carrots, trimmed, peeled
6 brown pickling onions, peeled, quartered
56.88 gm extra virgin olive oil

Instructions:

Preheat your oven to 200C/180C fan-forced and line 2 large baking trays with baking paper.
Place the potatoes in a large saucepan and cover them with cold water. Bring to a boil over high heat and cook for 8 to 10 minutes until they are just tender. Drain and let them cool for 5 minutes. Then cut the potatoes into large pieces.
Mix together fragrant rosemary and savory salt in a small bowl.
Spread potato, carrot, and onion evenly on trays. Drizzle with oil, sprinkle with pepper, and toss to coat. Roast for 40 minutes until golden and tender. In the last 10 minutes, add a sprinkle of rosemary salt. Serve hot.

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